Fish Tacos

Ingredients:

• 1 lb. firm white fish (such as cod or tilapia)
• 1 tsp. smoked paprika
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 2 tbsp. canola oil
• 8 corn tortillas
• 1 cup crumbled white cheese
  (such as queso fresco or feta)
• 1/2 cup chopped fresh cilantro
• 1 jalapeño pepper, seeded and finely chopped
• Lime wedges, for serving

Instructions:

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Cut the fish into 1-inch pieces and place them in a bowl.
3. In a small bowl, combine the smoked paprika, cumin, garlic powder, salt, and cayenne pepper. Sprinkle the seasoning over the fish and toss to coat.
4. Heat the canola oil in a large skillet over medium-high heat. Add the fish and cook for 2-3 minutes per side, until lightly browned and cooked through.
5. While the fish is cooking, warm the tortillas in the oven for about 5 minutes, until they are soft and pliable.
6. To assemble the tacos, place some cooked fish on each tortilla, followed by crumbled white cheese. Sprinkle with cilantro and jalapeño.
7. Serve with lime wedges on the side, and enjoy your Cheesy Fish Tacos with Canola Oil!

Fish tacos have a rich history rooted in coastal Mexico, particularly Baja California. Initially blending Mexican and Asian influences, they evolved into battered and fried delights. Introduced to the U.S. by Mexican immigrants, fish tacos gained popularity in Southern California during the mid-20th century and have since become a global sensation, known for their adaptability and diverse flavors.